Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms

By Kittencal@recipezazz on January 02, 2006

100.00%;

1 Reviews

Photo by candessb

Prep Time: 1 hr

Total Time: 1 hr 25 mins

Yield: 2
steaks

Photo by candessb

About This Recipe

"Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature. This blue cheese sauce is amazing! Try to use only rib-eye steaks for this."

Ingredients

2 (10 ounce)
rib eye steaks

salt and pepper

2 -4 tablespoons
oil

2 -4 tablespoons
butter
( no substitutes)

1 small
onion, sliced

1 -2 tablespoon
minced fresh garlic

3/4 lb
sliced button mushroom
( can use less)

3/4 cup
beef broth

1/4 cup whiskey or 1/4 cup
brandy

1 cup
crumbled blue cheese

1/4-1/3 cup
crumbled blue cheese

Directions

Place the steaks in a shallow dish.

Rub the steaks well in oil on both sides, then season with salt and pepper.

Let stand at room temperature for 1 hour (no less!).

Melt butter in a heavy skillet over medium heat.

Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.

Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).

In another skillet heat a couple tablespoons oil over medium heat.

Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).

Transfer the steaks to a plate and tent loosely with foil to keep warm.

Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.

Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).